Italian Sausage and Mushroom Risotto
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound sausage
- 1/2 pound cremini mushrooms
- 10 ounces shiitake mushrooms
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1 1/2 cups Madeira
- 6 cups chicken stock
- 1 stick) butter
- 1 large onion
- 4 cloves garlic
- 2 cups rborio rice
- Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
- 1/2 cup Parmesan cheese
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Instructions
- Heat olive oil in large skillet over medium heat. Crumble the sausage into the pan, spreading it out in an even layer. Cook for a couple of minutes.,Add the mushrooms, thyme, and oregano. Increase the heat to medium high and cook until the mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira and scrape to deglaze the pan, about 1 minute. Set aside.
- Heat the stock until it is steamy or simmering in a large saucepan and keep warm over low heat.
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring frequently, until onion is translucent, about 5 minutes.
- Add the rice to the onions and cook for a couple of minutes, stirring frequently, until the rice starts to brown.
- Cook, stirring constantly until Madeira has been absorbed, about 2 minutes.
- Simmer until it is almost all absorbed by the rice, after each addition. Slowly stir the rice while it is cooking in the stock.,Continue to cook until rice is just tender and mixture is creamy, adding more stock by ladlefuls, stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20 to 25 minutes.
- Add the sausage and mushrooms. Taste and season with salt and pepper. Sprinkle with cheese to serve.
Source
Original recipe: View Original